Broccoli Cheddar Soup

When I was younger, I didn’t care for broccoli, but I loved my mom’s broccoli cheese soup; this is my non-dairy re-creation.  One note – there is a lot of stock/broth in this recipe, however, if not enough is used, the cheese may make the soup congeal, more like mac & cheese consistency.  You can start with a smaller amount & add more if you need.


2-3 cups broccoli florets, in bite-sized pieces

2 packages cheddar shreds (I used Follow Your Heart)

3 boxes stock-in-a-box (I used chicken, used vegetable for vegan/vegetarian option)

1/2 medium onion, chopped

1 large or 2-4 small garlic cloves, minced

1 celery stalk, chopped

3 carrots, peeled & sliced in medallions

potatoes (I used 3 medium Yukon gold & 2 medium russets)

1 tablespoon olive oil

2-4 tablespoons Earth Balance/Melt or your favorite butter substitute

1 cup coconut cream (canned coconut milk)

1 tablespoon garlic powder

2 teaspoons onion powder

small pinch nutmeg


Add olive oil & butter substitute to large stockpot; add onion, minced garlic, celery and carrots & cook until tender.  Add chopped potatoes and cook a couple of minutes.  Add stock and seasonings & bring to a boil; simmer about 30 minutes, stirring occasionally.  Add broccoli, coconut cream & cheese; stir until combined; simmer another 15-20 minutes or until potatoes & broccoli are tender.  Serve.





Is there a food you don’t care for, but will eat in another recipe?  Comment & let me know.

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